Supercharged Pizza Crust
Supercharge your crust with this buttery, cheesy, spicy recipe. Super simple to make — just melt butter, combine a few common ingredients and brush on — it’s an easy way to flavour-boost almost any pizza.
We’re all about homemade pizza (um, obviously), but we’d be lying if we said we’d never, ever scarfed a slice of chain pizza. So we’re well versed in the tricked-out crusts companies create to prevent “pizza bones” (leftover crusts, for the uninitiated), and we know a good idea when we eat it.
One of the most well-known embellishments is the Turbo Crust from Jet’s Pizza, the Michigan-born chain founded by brothers Eugene and John Jetts in the Detroit suburbs in 1978. It’s been so popular that Jet’s also offers Triple Cheese Turbo Stix — Detroit-style pizza dough baked with mozzarella and cheddar, topped with butter, garlic and Romano. We’ve taken inspiration from this simple-but-delicious crust, riffing on it to create our own — and supercharging the flavour.
Jet’s is perhaps most well-known for Detroit squares, but they sell thin-crust and New York-style pizzas too, and let you “Flavourise” crusts on all styles. In addition to trademarked Turbo crusts, Jet’s offers crust customization with butter, garlic, sesame, Cajun and Pecorino Romano. The original Turbo Crust is essentially a mix of butter, garlic powder and Pecorino Romano, which you can approximate at home by melting butter and brushing it on the crust edge, then sprinkling over about a 1:1 mix of garlic powder and cheese.
For our Supercharged Pizza Crust we’ve nitro-boosted the garlic flavour, swapping powder out for finely chopped fresh garlic. We’ve also added dried oregano and red pepper flakes for herby notes and playful spice. The result is a power-packed punch of flavour — delicious enough to make you feel like you’re saving the best bites for last.
This recipe is part of our Crust of the Month series.
Notes: For a finer garnish, stick with the garlic powder and pulse it with the red pepper flakes and oregano in a spice blender (or extra coffee grinder dedicated to spices). You can toss the blend with Pecorino and sprinkle it (dry) all over a butter-brushed crust for a more uniform, evenly distributed effect.
½ cup, enough for 3 to 4 12” pizzas
20 grams (4 ¼ teaspoons) unsalted butter, melted
10 grams(4 ¼ teaspoons) red pepper flakes
10 grams (5 ½ teaspoons) dried oregano
20 grams (4 cloves) garlic, finely chopped
80 grams (⅓ cup) Pecorino Romano cheese, grated
In a saucepan, melt the butter and add red pepper flakes, dried oregano and garlic, and heat until fragrant (about 30 seconds). Remove from heat and pour the mixture into a bowl.Mix in the Pecorino Romano cheese.Apply the mixture to the baked crust using a pastry brush.If you find that the mixture thickens up, add more melted butter until you get to the desired consistency (loose and spreadable).